Chocolate Pudding Pie

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This Chocolate Pudding Pie is a total show stopper, yet couldn't be easier to make! This pie requires minimal preparation time and only six ingredients, and delivers a dessert dressed to seriously impress! Chocolate Pudding Pie starts with a simple Oreo cookie crust and has three layers, all created with the same three ingredients.

Course Dessert

Cuisine American, Vegetarian

Keyword Chocolate Pudding Pie

Prep Time 25 minutes

Chilling Time 4 hours

Total Time 4 hours 25 minutes

Servings slices (One 9-inch pan)

Calories 268kcal

Author Chelsea Lords

Cost $7.83

Ingredients

Crust OR purchase a use a pre-made Oreo Cookie Crust for a completely no-bake pie!

1-3/4 cups (272g) Oreo cookie crumbs (~24 whole Oreos)
4 tablespoons (56g) unsalted butter, melted
Tiny pinch fine sea salt, optional

Filling

2 packages (3.9 oz; 111g EACH) instant chocolate pudding mix (Note 1)
2 cups whole milk (Note 2)
1 container (8 oz; 226g) frozen whipped topping (like Cool Whip) completely thawed (Note 3)
Optional: mini chocolate chips, chocolate bar

Instructions

CRUST: Preheat the oven to 350 degrees F. Spray a pie pan (I use a 9-inch pan) with nonstick spray and set aside. In a powerful blender or food processor, blend the whole Oreos (don't separate cookie from creme) until they are all in crumbs. Make sure to re-blend any large chunks so the crust will cut nicely. Once fully crumbled, measure to ensure you have a full 1 and 3/4 cups of crumbs; transfer the crumbs to a bowl. Add in the melted (and cooled to room temperature) butter and a tiny pinch of salt. Stir until a thick dough forms and press that mixture into a pie pan. Use the bottom of a 1/4-cup measuring cup to press the crust firmly into the bottom of the pan and up the sides. Bake for 10 minutes, remove and cool completely before using (pop it in the fridge or freezer to speed up the cooldown). (No need to bake a pre-made Oreo crust).
1ST LAYER: After crust has been baked and fully cooled, add both packages of instant pudding mix to a large bowl. Pour in the 2 cups cold milk, and, working quickly, briskly whisk the two together for 2 minutes. Mixture should be very thick. Remove 1 and 1/2 cups of this thick pudding and add it to the bottom of the completely cooled Oreo cookie crust. Spread evenly in one layer.
2ND LAYER: Combine the remaining pudding with half of the thawed whipped topping and then spread evenly on top of the chocolate pudding layer.
3RD LAYER & CHILL: With a clean spatula, spread the remaining whipped topping evenly on top of everything. Chill pie in the fridge for at minimum 2 hours and preferably 4 hours.
SERVING: When ready to serve, warm a very sharp knife under hot water, dry, and then make quick clean cuts to serve. (Run a knife under hot water and dry in between each cut.) If desired, sprinkle individual pieces with miniature chocolate chips and chocolate curls (Note 4). Enjoy!
STORAGE: Pie is best enjoyed and fully consumed within 2-3 days of being made. We don't recommend freezing this pie. There is so much dairy (whipped topping and milk) in it that it will most likely change textures upon freezing and thawing. It also becomes quite watery and the crust will absorb the excess moisture making it soggy.

Video

Notes

Note 1: Chocolate instant pudding mix: We’re looking to use chocolate instant pudding mix, not the cook-and-serve type. Also, make sure the pudding mix is not sugar-free or reduced-calorie — those varieties won’t work the same. The other thing to keep an eye out for is the pudding box size. There are typically two sizes — a larger and a smaller one. We want to get the small 3.9-ounce (111g) boxes. When using the pudding mix in this pie, follow my recipe directions — don’t prepare it according to package directions. My instructions use less milk than the package directions call for.

Note 2: Whole milk: We've tried this pie recipe with all different kinds of milk and whole milk is always the best in terms of richness and pie thickness. While you can use 2% or 1% (for a less thick and sturdy pie), we don't recommend skim milk or plant-based milk alternatives.

Note 3: Cool Whip®: Reduced-fat or low-fat/sugar-free/fat-free Cool Whip won't work the same as regular Cool Whip. These alternatives don't get firm enough to get clean cuts of the pie and don't taste as indulgent. If you don't mind a less firm pie with a slightly different flavor in exchange for saving some calories, use the reduced-fat alternatives. Whatever frozen whipped topping you get be sure it’s fully thawed before using. If it is still frozen in its entirety or in part, it won’t incorporate with other ingredients nicely. In the post, we share how to make your own whipped topping, if you prefer.

Note 4: Chocolate curls: Here's how to make quick chocolate curls: unwrap a chocolate bar and use a vegetable peeler to peel down the side of the bar right on top of the pie.

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